How to make Milk Kefir:
1. Mix the milk kefir grains and 1 cup of milk in a clean jar with wide opening.
2. Cover the jar and leave it at room temperature for 12-48 hours.
3. Occasionally, stir the mixture to help feed the grains with fresh milk that will start to granulate.
4. When you see curds and blocks that start to separate stir the contents with a wooden utensil. The liquid should be smooth and thick like a yogurt.
5. Strain the grains, and place them in another clean container of milk to start another brew.
It should taste a bit sour and tangy and smells sour and fresh. The longer time you brew the kefir, the sourer it gets and less lactose it contains.
How to make Water Kefir:
1. Dissolve 1/3 cup of sugar in 1 cup of water in a pot.
2. Add 3 cups of water and mix it.
3. Pour this mixture into a jar and add another 1 ½ cups of water.
4. Add 1/3 cup of water kefir grains.
5. Cover the jar and leave it at room temperature for 12-48 hours.
6. Strain out the grains by placing a plastic strainer over jar and pour the kefir through it.
Enjoy your refreshing water kefir which you can store in the fridge.
Here you have Milk Kefir and Water Kefir 7 rules to remember:
1. Do not expose milk kefir direct under sunlight.
2.Always cover the jar with a cloth to avoid contamination.
3. Do not boil or overheat the kefir. Boiling kills the good bacteria.
4. Don’t freeze your kefir. Freezing slows down and stops fermentation.
5. Do not starve the grains. Feed the grains with fresh milk to make sure they stay alive and active.
6. Try to avoid tap water with kefir. Chlorine and fluorine in tap water damage the kefir. Try to use un-chlorinated filtered water instead.
7. Do not use metals when handling kefir. Metals react with kefir and contaminate them. Use glass, wooden or plastic utensils instead. Whichever is easier to sterilize.
And of course never eat something that taste nasty or unpleasant!